Baba Ghanoush

Ingredients

2 whole Eggplants, cooked

3 tablespoons Tahini

3 cloves Garlic, minced

1 Lemon, juiced

Salt to taste

Preparation

Prick the surface of each eggplant several times with a fork. Place them on a pan under the broiler for approximately 30 minutes to blacken the eggplant. Turn the eggplant a couple of times to make sure the entire surface gets blackened. The goal is to shrivel the eggplant completely. When you think they are done, let them go another 5 minutes – you almost want a smoky taste to the eggplant.

Set aside and let cool. When cool, scrape the eggplant insides away from the skin into a bowl. Use a spoon and try to get as much of the eggplant out as possible.

Mash the eggplant with the fork. A few large chunks are fine, but try to get it relatively smooth, without making it pureed. Add all the other ingredients, stirring and tasting as you go.

Refrigerate leftovers.

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